Ingredients: 400 grams of beef, one white radish, 5 green garlic, a section of green onion, 5 grams of ginger, 5 dried red peppers, 2 star anise, and 1 small piece of cinnamon.

2 tablespoons vegetable oil, 1.5 tablespoons dark soy sauce, 2 tablespoons cooking wine, 1 teaspoon sugar, 800ML stock, appropriate amount of salt, appropriate amount of chicken essence

Operation: 1. Cut green onions into sections , slice ginger, cut green garlic into sections, and cut dry red pepper into sections.

2. Slice the beef horizontally, then cut it into thin strips about half a centimeter wide. Soak it in clean water for dozens of minutes to soak out as much blood as possible.

3. Pour oil into the pot and sauté onion, ginger, dried red pepper, star anise and cinnamon until fragrant.

4. Put thin strips of beef into the pot and stir-fry over high heat.

5. There will be some blood foam in the pot. Try to fry it over high heat. If it is not dry, drain some of it.

6. Add dark soy sauce, cooking wine, sugar and stock.

7. Pour into the pressure cooker, bring to a boil over high heat, then reduce to medium to low heat and simmer for about 30 minutes until the beef is tender.

8. Peel the radish and cut into thin strips.

9. After the pressure cooker is out of gas, open the lid, add radish strips and salt, be careful not to cover the lid, cook over medium-low heat for about 10 minutes until the radish is fragrant. When eating, transfer to a small hot pot, sprinkle with green garlic and Just use chicken essence.